Recipes

Fromage Blanc

Sheana Davis, Epicurean Connection

Making fresh cheese at home is quite easy. It’s important to have a very clean workspace so you only grow the cultures you want. Fromage Blanc and Chevre follow the same process so it’s really a matter of preference. Each recipes yields about 1 pound of cheese. Serve Chevre with a drizzle of Oakhill Farm Eucalyptus Honey and the Fromage Blanc is lovely served with fresh rosemary blossoms.

Remove from heat, lightly cover and allow to sit at room temperature for 12 hours or until thickened. Ladle curd gently into fine-mesh cheese cloth or washed muslin and drain the whey for 6-12 hours to desired moisture level. (You can save the whey to add a nice tanginess to recipes.) Refrigerate for up to 7-10 days.

Remove from heat and allow to sit at room temperature for 12 hours or until thickened. Ladle curd gently into fine-mesh cheese cloth or washed muslin and drain the whey for 6-12 hours to desired moisture level. (You can save the whey to add a nice tanginess to recipes.) Refrigerate for up to 7-10 days.